Chicken Enchiladas with Sour Cream White Sauce: Creamy & Flavorful

In the vast and vibrant universe of Mexican and Tex-Mex cuisine, few dishes offer the comforting, creamy embrace of Chicken Enchiladas with Sour Cream White Sauce. Unlike their red chili-based counterparts, which boast a bold and smoky depth, these enchiladas are an exercise in luxurious, velvety perfection. This particular recipe, often known as “Sour Cream Chicken Enchiladas” or “White Chicken Enchiladas,” represents a beloved category of casserole-style comfort food that has found a cherished home in family kitchens and potluck dinners across the globe. The dish features tender, flavorful shredded chicken enveloped in soft corn tortillas, smothered in a rich, tangy, and subtly spiced cream sauce, and baked until bubbly under a blanket of melted cheese.

Why Is This Chicken Enchiladas with Sour Cream White Sauce So Popular?

The immense popularity of this specific enchilada variant stems from its unique ability to cater to a wide range of palates while delivering maximum comfort. Its acclaim is built on several pillars:

1. The Appeal of Creaminess: The sour cream white sauce provides a milder, less acidic, and richer alternative to traditional red enchilada sauce. This makes it exceptionally appealing to those who might be sensitive to spice or the intense flavor of chilies, including many children. The creamy texture is universally associated with comfort and indulgence.
2. Potluck and Family Meal Perfection: This is a quintessential “feed a crowd” dish. It is designed to be made in a large casserole dish, travels well, and holds its temperature. Its visually appealing, cheesy top and enticing aroma make it the star of any buffet table. For family dinners, it provides hearty, all-in-one nourishment.
3. Customizable and Forgiving: The recipe is a fantastic template. The level of heat can be easily adjusted with green chiles or jalapeños, the protein can be swapped, and vegetables can be added. Furthermore, it is forgiving for home cooks; a slightly too-thick sauce or a little extra chicken still results in a delicious final product.
4. The Ultimate Comfort Food: The combination of creamy sauce, melted cheese, and soft, warm ingredients taps directly into the deepest cravings for comfort food. It is a dish that feels like a hug, offering warmth and satisfaction with every bite.
5. Excellent Make-Ahead Properties: Like many casseroles, these enchiladas can be fully assembled hours or even a day in advance and refrigerated until ready to bake. This makes it an invaluable recipe for busy weeknights, holiday meals, or entertaining, as it removes the last-minute stress from meal preparation.

Why You’ll Love This Chicken Enchiladas with Sour Cream White Sauce:

You will adore this recipe because it masterfully balances simplicity with spectacular results. It guides you to create a restaurant-quality dish in your own kitchen without any specialized skills. The process of building the layers—the filling, the tortillas, the sauce, the cheese—is methodical and rewarding. You will love the aromatic steam that wafts from the oven when it’s done and the undeniable feeling of accomplishment when you present a bubbling, golden pan of enchiladas to your table. Most importantly, you will love the chorus of “mmm’s” and the clean plates that inevitably follow. It’s a recipe that builds confidence in novice cooks and offers a reliable, beloved classic for experienced chefs.

Here’s what you’ll need:

This detailed list breaks down the ingredients into components, explaining the role of each to ensure perfect results.

For the Chicken Filling:

• 3 cups cooked chicken, shredded: This is approximately 1.5 pounds of boneless, skinless chicken breasts or thighs. Using pre-cooked rotisserie chicken is a superb time-saving option. For the best flavor, poach your own chicken: simmer breasts or thighs in broth with a quartered onion and a clove of garlic for 15-20 minutes until cooked through, then shred.
• 1 (4 oz) can of diced green chiles, undrained: These are not typically very spicy but provide essential authentic flavor and a slight tang. Do not drain; the liquid adds moisture.
• 1 cup shredded Monterey Jack cheese: A mild, buttery cheese that melts beautifully into the filling.
• ½ cup sour cream: Incorporated into the filling to add creaminess and tang, ensuring the chicken mixture is not dry.
• ½ teaspoon ground cumin: Adds a warm, earthy base note.
• ½ teaspoon garlic powder: For consistent savory flavor throughout the filling.
• ¼ teaspoon kosher salt: Adjust to taste, especially if using pre-seasoned rotisserie chicken.
• ¼ teaspoon black pepper:

For the Sour Cream White Sauce:
This sauce is the heart and soul of the dish.

• 3 tablespoons unsalted butter: The fat base for the roux, which will thicken the sauce.
• 3 tablespoons all-purpose flour: Combined with the butter to create a roux, a necessary step to prevent the sauce from separating during baking.
• 2 cups chicken broth: Use a good-quality, low-sodium broth to control the salt level. The broth forms the liquid base of the sauce.
• 1 cup full-fat sour cream: The star ingredient that provides the signature tangy, rich flavor and creamy texture. Full-fat is crucial for stability and taste; low-fat versions may curdle.
• 1 (4 oz) can of diced green chiles, undrained: Adding chiles to the sauce itself ensures every single bite is infused with flavor.
• ½ teaspoon kosher salt:
• ½ teaspoon garlic powder:
• ¼ teaspoon white pepper: Preferred over black pepper for its sharp heat that doesn’t leave visible black specks in the white sauce. Black pepper can be used in a pinch.
• Optional: 1 jalapeño, seeds and ribs removed, finely minced: For those who desire a noticeable kick of heat.

For Assembly:

• 10-12 (6-inch) white or yellow corn tortillas: Corn tortillas are traditional and provide the perfect texture and flavor. Their slight stiffness softens perfectly during baking.
• 2 cups shredded cheese blend: A combination is highly recommended for complex flavor and ideal melt. Use:
  • 1 ½ cups shredded Monterey Jack cheese
  • ½ cup shredded sharp white cheddar cheese
• Cooking spray or a light coating of oil: For preparing the baking dish.

For Garnish:

• Fresh cilantro, chopped: For a burst of color and fresh, herbal flavor.
• Thinly sliced green onions: Adds a mild, sharp onion flavor and crunch.
• Diced avocado or a drizzle of crema: For extra creaminess and richness.
• A wedge of lime: A squeeze of fresh lime juice just before eating brightens all the flavors beautifully.

How to Make Chicken Enchiladas with Sour Cream White Sauce:

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Chicken Enchiladas with Sour Cream White Sauce. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prepare and Preheat. Begin by preheating your oven to 375°F (190°C). This temperature is hot enough to cook the sauce, melt the cheese, and heat everything through without burning the top too quickly. Grease a 9×13 inch baking dish thoroughly with butter or cooking spray.

Step 2: Make the Chicken Filling. In a large mixing bowl, combine the 3 cups of shredded chicken, 1 cup of Monterey Jack cheese, ½ cup of sour cream, one 4 oz can of diced green chiles (with their juice), ½ tsp cumin, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Mix gently until everything is evenly combined. Set aside.

Step 3: Prepare the Tortillas. This is a critical step to prevent tearing. Corn tortillas need to be warmed to become pliable. You can do this by heating a dry skillet over medium heat and warming each tortilla for about 15-20 seconds per side until soft and flexible. Alternatively, wrap a stack of 5 tortillas in a damp paper towel and microwave for 45-60 seconds. Keep them wrapped in a towel until you are ready to use them.

Step 4: Create the White Sauce. In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Once melted and foamy, whisk in the 3 tablespoons of flour. Cook this roux, whisking constantly, for about 1 minute until it is bubbly and fragrant—do not let it brown. Slowly pour in the 2 cups of chicken broth, whisking vigorously the entire time to ensure no lumps form. Continue to cook, whisking often, until the mixture thickens and comes to a gentle simmer, about 5-7 minutes. Remove the saucepan from the heat. Let it cool for 2-3 minutes (this is important to prevent the sour cream from curdling). Whisk in the 1 cup of sour cream, the second 4 oz can of green chiles, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp white pepper until the sauce is smooth and uniform.

Step 5: Assemble the Enchiladas. Spread about ½ cup of the white sauce evenly over the bottom of the prepared baking dish. Take one warmed tortilla and place a generous ⅓ cup of the chicken filling in a line down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly side-by-side in the dish.

Step 6: Sauce and Cheese. Pour the remaining white sauce evenly over the top of the rolled enchiladas, ensuring every tortilla is covered. This sauce will seep down and keep everything moist during baking. Sprinkle the remaining 2 cups of cheese blend evenly over the sauce, covering the entire surface.

Step 7: Bake to Bubbly Perfection. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and continue to bake, uncovered, for another 10-15 minutes, or until the cheese is completely melted, the edges are bubbly, and the sauce is bubbling around the sides. For a more golden-brown top, you can place it under the broiler for the final 1-2 minutes (watch closely!).

Step 8: Rest and Serve. Remove the enchiladas from the oven and let them stand for 10 minutes before serving. This resting period is essential for the sauce to set slightly, making them much easier to portion and serve without falling apart. Garnish generously with fresh cilantro, green onions, and any other desired toppings.

Tips for Success:

• Prevent Curdling: The key to a smooth sauce is tempering the sour cream. Always remove the thickened broth mixture from the heat and let it cool slightly before whisking in the cold sour cream.
• Tortilla Management: Do not skip warming the tortillas. Cold corn tortillas will crack and split when you try to roll them, leading to a messy casserole.
• Avoid Sogginess: While the sauce is meant to be creamy, ensuring your shredded chicken is not overly wet (blot with a paper towel if needed) and that your roux is cooked properly will prevent a watery outcome.
• Don’t Overfill: Using about ⅓ cup of filling per tortilla is the perfect amount to get a hearty enchilada that still rolls easily without bursting.
• Resting is Non-Negotiable: Allowing the enchiladas to rest after baking allows the layers to set, ensuring you get a clean, beautiful serving instead of a soupy mess.

Equipment Needed:

• 9×13 inch Baking Dish: The standard size for this recipe.
• Medium Saucepan: For making the white sauce.
• Whisk: Essential for creating a lump-free roux and sauce.
• Large Mixing Bowl: For combining the chicken filling.
• Skillet or Microwave: For warming the tortillas.
• Measuring Cups and Spoons:
• Spatulas and Spoons: For mixing and spreading.
• Aluminum Foil: For covering during the first part of baking.

Variations of Chicken Enchiladas with Sour Cream White Sauce:

• Vegetarian: Replace the chicken with 3 cups of a mixture of black beans, corn, and sautéed spinach or zucchini. Use vegetable broth instead of chicken broth.
• Green Chile & Lime: Add the zest of one lime and 2 tablespoons of its juice to the chicken filling for a bright, zesty kick.
• Creamy Salsa Verde: Substitute 1 cup of the chicken broth with 1 cup of salsa verde for a tangy, green sauce variation.
• Mushroom and Swiss: Sauté 2 cups of sliced cremini mushrooms with onions and use shredded Swiss cheese in place of the Mexican blend for a completely different flavor profile.
• Spicy Kick: Add a 4 oz can of diced jalapeños (drained) to the chicken filling, or use a pepper Jack cheese blend for the topping.

Serving Suggestions for Chicken Enchiladas with Sour Cream White Sauce:

• Classic Sides: Serve with traditional Mexican rice and creamy, flavorful refried beans.
• Lighter Options: A simple side salad with a citrus vinaigrette or a crunchy jicama slaw helps cut through the richness of the dish.
• For a Feast: Offer a topping bar with extra sour cream, sliced olives, pico de gallo, guacamole, and pickled red onions so everyone can customize their plate.

Prep Time:

30 minutes

Cooking Time:

35 minutes

Total Time:

Approximately 1 hour 5 minutes (plus 10 minutes resting time)

Nutritional Information:

Note: This is an estimate for 1 enchilada (assuming recipe makes 10 enchiladas). Values can vary significantly based on specific ingredients and brands used.

• Calories: ~385 kcal
• Protein: ~22g
• Sodium: ~780mg
• Sugar: ~3g
• Fat: ~24g
• Carbohydrates: ~21g
• Fiber: ~2g

FAQs about Chicken Enchiladas with Sour Cream White Sauce:

Q: Can I make these enchiladas ahead of time?
A: Yes, brilliantly. You can assemble the entire dish, cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap, recover with the foil, and bake. You will likely need to add 10-15 minutes to the covered baking time since it will be starting from cold.

Q: Why did my sauce break or become grainy?
A: This is almost always due to the sour cream being added to a sauce that was too hot, causing it to curdle. Always remove the sauce from the heat and let it cool for a few minutes before whisking in the sour cream. Using full-fat sour cream also helps prevent breaking.

Q: Can I use flour tortillas instead of corn?
A: You can, but the result will be different. Flour tortillas are larger and softer, creating a much softer, more burrito-like enchilada. The flavor will also be milder. Corn tortillas are highly recommended for their authentic texture and flavor.

Q: How do I store and reheat leftovers?
A: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, or for best results (a crisper top), in a 350°F oven covered in foil until warmed through (about 15-20 minutes).

Q: Can I freeze them?
A: Yes. Assemble the enchiladas but do not bake them. Wrap the entire dish tightly in both plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Final Thoughts:

Chicken Enchiladas with Sour Cream White Sauce is a timeless recipe that transcends trends. It is a dish built on the foundations of comfort, simplicity, and incredible flavor. Mastering the technique of the roux-based cream sauce opens up a world of culinary possibilities, while the act of assembling and baking the enchiladas is a deeply satisfying process. This dish is more than just a meal; it is a centerpiece for family gatherings, a remedy for a long day, and a guaranteed way to bring smiles to the table. It is a testament to the power of creamy, cheesy, homemade goodness and is sure to become a treasured recipe in your collection for years to come.